Was smoking and struggling for the past few years on my cheap offset smoker. Pulled the plug on this $250 pellet from Sam's Club right before Father's Day and smoked an 18lb brisket first try. And let me tell you. I could not be happier, other than the hopper running out of pellets towards the end, I should gotten one of these a long time ago.
This is a follow up to my earlier “Brisket point ready to wrap” post. This is after a 4 hour rest in a 170 oven. Best one I’ve done. This was on my Pro 575 with a smoke tube
I tried to smoke a brisket for the 4th and it came out dry and overcooked and I can’t figure out why, I put it in at 200 overnight until it reached 165 and the raised it to 250 (I did not wrap it) until the brisket got to 200 internal and rested it for 2 hours. My grill may have fluctuated up over 230-250 when set to 200 and as high as 300 when set to 250 (it’s older and from Sam’s Club). Would that make sense why the brisket came out bad?
Any tips or recommendations would be a huge help, I was super excited about this one and want to try it again
I see Bear Mountain recommended a lot, but open to suggestions for branch and flavor. I think my first four items will be
Chicken, Turkey Breast, Ribs, and a Tri Tip.
any flavor that will work universally?
Anyone have a vacuum recommendation for cleaning the thing out?
Got this pellet grill free a while back auger was stuck and messed some things up more trying to get it out of the fire box then i believe the control board and electronics got wet etc so half gutted currently (pic is for reference of the model) but any suggestions or tips on using for a offset smoker or rigs for a firebox etc?
I'm looking for a new cover for my Woodridge Pro. The Traeger one barely made it over a year before it has started to develop holes.
Mid cook pic of my 5.5 lb brisket point (flat is curing in the fridge to eventually make a pastrami) at 165 about to wrap. Poured some tallow on it, now wrapped and back in the Pro 575.
Edited to add: seasoned with 16 gauge pepper and Meat Church Holy Cow, smoker at 190 with a smoke tube, took 14 hours to hit 165. Now wrapped in butcher paper and increased temp to 250 until probe tender (likely 200-205)
Smoked on a master built gravity 800. First time using this grill and I’m in love. Have used my Recteq and Traeger for the last 5 years. I was over the pellet flavor and craved the charcoal/wood taste. This is a game changer and gave me exactly that. Easy as a pellet grill to operate and gives you offset flavor with almost set it and forget it convenience. I would definitely recommend.
Done on Ironwood 885. Went for variety as was trying to please a few distinct pallets lol. Some plain, some with Meat church Holy Gospel and the darker ones are Traeger Blackened Saskatchewan. They all got eaten so that’s a good sign!
25lb Prime Brisket from Sam’s Club smoked low & slow right!
W Sauce binder, Killer Hogs TX Brisket Rub + Lawry’s Seasoned Salt
Overnight smoke on the Woodridge Pro @ 200° with Super Smoke (Traeger Gourmet Pellets)
Ramped up to 225°+ throughout, wrapped in foil boat at 170° internal
Cranked it to 300° for the final 2 hours, Pushed smoke until 200° internal and probe-tender perfection
Rested 3 hours in the oven
This beast fed the block for the Independence Day celebration!
I have done a couple stuff on the new Weber Searwood. I am loving it thus far but still feel overwhelmed with stuff. I have some questions about basic things after looking at a lot of folks posts.
I see a lot of folks having foil pans underneath their cooks. Is that purely to keep the grill cleaner or does it help with anything else? Like do you put water in it to help put more moisture in the air?
I am trying to find a rub that is not too spicy but more of a sweet bark to it. My wife struggles with more spicy. Bonus points if it is either lower sodium or salt-free!!!
How is the best way to do a boneless turkey?
Thanks for any input. I appreciate it folks.
Did a 10.5hr smoke on a 7lb pork butt. Put some color on the new smoker!
Smoked my first brisket yesterday and boy do I feel like have a lot to learn. It was good not great. Flat was definitely on the dryer side and the point was tougher than I would have liked. What are some of your tried and true processes on a pellet grill?
My process:
Weber Searwood XL
Smoked fat sided up at 225°F for about 13 hours. Wrapped in butcher when the flat was at 175°F internal and finished when when it temped around 200°F but it was probing like butter. Let is rest for about 4-5 hours. Tasted great and felt like i got a nice bark on it but just was not as tender as i had hoped. Ive seen others use a water pan before and some foil boat method? Any advice would be great! Thank you!
I’m paralyzed in deciding between a YS640, a searwood xl, and a Lone Star Grillz pellet smoker. I like that you can burn pellets and wood chips in the LSG; it seems to put out the best bbq (from reviews). From what I can tell, both the Searwood xl and the Yoder put out similar quality food, with an edge to the Weber on both price and ease of cleaning. The Yoder seems to have build quality and good technology going for it (not unlike the LSG). LSG is more expensive, and it has a long lead time, but when you add in accessories, the Yoder isn’t too far from it. So, like I said, I’m stuck. 😁Appreciate anyone’s $0.02. TIA.
What's been getting up in your grill this week? Come chat around the smoker.
First Brisket - cooked on - Pitboss Vertical 4 Pro Series
10 Hours (Goldees Style) unwrapped first 6 hours at 225F followed by 4 hours at 260F. Pulled probe tender - Point at 205F - Flat at 196/200. Rested for 15/20 minutes, then double wrapped in foil and held in the oven at 150/160F for 5 hours.
Let me know your thoughts any tips and advice welcome.
Appreciated 🤝.
I smoked my first pork butt (4.3lb bone-in) on the BD380 yesterday. It turned out fantastic, way better than I was expecting. The grill maintained a perfect temperature during the entire seven hour cook. I kept it really simple.
Definitely will be making this again, couldn't have been much easier.
Top rack is Korean spiced top round. Bottom rack is Dales marinade with black pepper and brown sugar. 165° for around 4 hours.